History of Edible Bird’s Nest

History of Edible Bird’s Nest

Bird’s Nest seem to be a food for the Chinese since a long time ago. Edible nests are found in China but rare, and that the Chinese must always have relied on overseas sources...

Bird’s Nest – The Beginning

He lost count of how many generations his ancestors have been occupying this land, this raw bountiful land now known as Borneo.
He is an indigenous tribal man, living out of caves and makeshift shelters that hardly qualify as a hut. He speaks no languages but simply communicates his basic needs to his community.
There are other tribes beside his own, each living in their own area and populating the jungles and the caves, eking out a living by gathering fruits and plants, and of course, the occasional hunted animal.
He walked a little bit further today despite the sweltering sun, taking pride in his youth and ability to withstand hardship. But like any other tropical country, Heaven has plans of its own. The sun was soon overshadowed by water-laden clouds, which in turn, waste no time in emptying its burdens like a blessing down to earth.
Our jungle boy was reluctantly persuaded to take accommodation in the nearest caves, while praying that his fellow tribes people are safe from the rain too.
This wasn’t his first visit to these particular caves but he seldom stayed long here, for the dampness and darkness wasn’t something every human can appreciate. The incessant high pitch screeching of the swiftlets and the bats made it an even less desirable attraction.
Since the weather is going to remain the same for some time, he took this opportunity to focus his acute vision on his surroundings. Scanning the high walls and ceiling of the cave, he was astounded by what he saw.

Tiny white cup-like structures are fixated in the most disorderly arrangement all over the upper levels of the cave walls and ceiling. And hundreds, if not thousands of swiftlets are popping in and out of these nests like a game of hide and seek.
Even the modern man would be surprised to learn of birds building nests in caves instead of on trees, so one can imagine the amazement of this uneducated tribesman.
His instincts instantly told him that these different caves are conducive for these birds and bats to stay and breed compared to the ones his people are staying in. After all, no two caves are alike.
Fascinated, he made a commitment to come back and learn more about these cave dwelling birds. He may eventually discover something beneficial to his people, especially if he can unlock a new source of food.

Discovery of Edible Bird’s Nest

Bird’s Nest – The Discovery
Over the next few months, he returned to these Bird Caves several times, often in the daylight to try and observe as much as he can about this new phenomena. He is not alone this time. His fellow food gatherers are excited about his findings and have accompanied him on this long trek.
Suddenly, one of his companions is gesticulating wildly. Following the direction of his shaking finger, they began to understand why. Not too far from them is the most beautiful cave lizard they have ever seen. It is similar to a house lizard albeit tougher and bigger in size.
This cave lizard is nearly shimmering. Unlike the common cave lizards they are used to seeing, this cave lizard has the nicest shade of colour, smooth glowing skin and almost bursting with regality. It is the most handsome cave lizard they have ever laid their eyes on.
As they looked on with a baffled expression, the cave lizard calmly approaches an empty swiftlet nest and began eating it, starting from the edges.
Upon further observation, the men chanced upon other extraordinary looking cave lizards and even cockroaches, either at rest or feeding on the abandoned nests.
By now, it is evident that there is something unique about these Bird’s Nests, something that improves the skin and appearance of its consumer. Most importantly, it is something possibly edible that they can use to sustain their diet.
Like the cavemen they are, rocks were hurled upwards towards the nests, dislodging several of them. The nests fell down into the waiting arms of these men, broken eggs and all.
Carrying their newfound harvest, the men eagerly headed back home to show their tribal chief what they have gathered.
Unknown to them, this accidental discovery will soon spark off a huge interest by travelling Chinese explorers and merchants, taking this prized delicacy all over the world.
A new food is born.

Bird’s Nest Recipes

Bird’s Nest Recipes

Each piece of Bird’s Nest is good for 1~2 bowls of Bird’s Nest soup depending on personal preference of thickness of soup.

Soaking the Bird’s Nest

1.Take the number of pieces of Bird’s Nest needed and place the Bird’s Nest in a bowl of water.
2. Ensure that the bowl is big enough for the Bird’s Nest to expand about 7 times bigger,
3. Use water that has been freshly boiled and cooled down.
(This is to get rid of any chlorine or germs that may have been present in the water.)
3. Leave the Bird’s Nest to soak in the water for 2~4 hours.

Cooking time!

1. Prepare a Double-Boiler
2. Fill the external pot with water that reaches to less than half the height of the internal pot
3. After the Bird’s Nest has been soaked, drain away the water and place the Bird’s Nest in the internal pot
4. Add 1~2 bowls of 250 ml water to the internal pot.
5. 1 bowl of water will make 1 bowl of thick Bird’s Nest soup assuming only 1 piece of Bird’s Nest is used.
(2 pieces will make 2 bowls of Bird’s Nest soup)
6. Add other accompanying ingredients (see below) and cover the internal pot and the external pot.
7. Put a strong fire under the pots.
8. Once the water is boiling in the external pot, switch to a low flame
9. Continue cooking the Bird’s Nest for 2~3 hours.
10. Remove any pandan leaves (if applicable) and pour the Bird’s Nest soup into a bowl serve hot or cold.
Raw Bird’s Nest is mainly made up of nutritious protein and therefore contains a certain 'egg-like' smell.
Purists have been known to consume Bird’s Nest without any other ingredients for maximum absorption and quality.
Here, we do recommend several alternatives that can be added to your Bird’s Nest Soup to make it more delectable.

Rock Sugar.

Often consumed as a dessert delicacy, Bird’s Nest is widely-expected to taste sweet. Rock sugar is an essential ingredient in cooking Bird’s Nest. Use suitable amount of rock sugar according to personal preference.

Pandan

Pandan leaves have a wonderful fragrance and are often used in asia to magnify the aroma of dishes. Pandan leaves can be cooked together with the Bird’s Nest in the internal pot for a heavenly scent!

Red dates

Red Dates help the body to produce more red blood cells and boosts immunity. it is also very good for the throat.

Dried Longans

Dried Longans help to produce a 'calming' sensation to the Bird’s Nest soup and has therapeutic properties.

Ginger

Ginger is a catalyst, helping the antioxidants in the Bird’s Nest soup to be better absorbed by the body. It is alkaline and helps the body to digest food, aiding blood circulation and is a wonderful natural remedy for colds.

Egg White.

Adding some egg white helps to enhance the favours of the Bird’s Nest. Goes very well with ginger with Bird’s Nest as well. Highly recommended.

How to Cook Bird’s Nest

How to Cook Bird’s Nest

Wondering what to make your mum for Mother’s Day this Sunday? We give you two recipes to make the most out of this premium Chinese delicacy

Swiftlets spit and build their nests with it. Men scale heights and risk their lives to harvest it, and consumers pay big bucks to eat it. Bird’s nest, a pale resin-like substance made up of interwoven strands of salivary laminae cement, is something that most Chinese mothers would love to eat on Mother's Day. It can be prepared either as a savoury soup or a dessert. Below, we give you recipes for both.

Nutrition

Bird’s nest is believed to boost the immune system and raise the libido. Women believe that eating it daily enhances their complexion, making it a perfect gift for mums. Bird’s nest contains high levels of protein, calcium, iron, potassium and magnesium. In fact, Bird’s Nest itself is almost tasteless; it requires additional effort to render it tasty.

Varieties

Generally, there are three types of Bird’s Nest, and they are easily recognisable through their colour: red, white and yellow. The red variety nest owes its hue to metal pigments found in the iron oxide cave walls to which the nests cling; it is the most prized and comes with a price tag to match.
The white variety is more popular and more readily available. Its texture is the smoothest of the three, hence its popularity. But when buying white Bird’s Nest, in particular, be cautious of its source. It is known that some suppliers heavily bleach their products to obtain the valued whiteness — so ensure that you buy from a reliable retailer. The last variety — yellow Bird’s Nest — contains the most minerals and has a crunchier bite to its texture.
Raw Bird’s Nest usually comes in two forms: complete pieces or broken pieces. Naturally, the complete pieces command a higher price while the other is more affordable. However, the nutritional value of both is the same.

Preparation

To lessen the hassle of preparation, you could buy Bird’s Nest that have already been cleaned, i.e. with all pinfeathers and foreign particles removed. The little extra that you might have to pay for it would be worth it, as removing such numerous and minute particles by hand can be, as you might imagine, very painstaking and tedious.

To prepare dried Bird’s Nest, following the following steps:

• Allocate 15g of Bird’s Nest per person.
• Soak Bird’s Nest in water for 24 hours.
• Change the water at least twice during this process.
• Using a pair of tweezers, remove pinfeathers and foreign particles.
• Drain water from the Bird’s Nest.
• Put Bird’s Nest in a bowl, pour hot water and drain immediately. The Bird’s Nest is ready for cooking.
• Papaya with Bird’s Nest Soup

Method:

• Boil 100g crushed rock sugar in 1.5L mineral water until the sugar is completely dissolved.
• Place 300g papaya (cut into 2cm x 2.5cm pieces), 50g white fungus (soaked for 2 hours) and 60g pre-cleaned Bird’s Nest in a double-boiler.
• Steam for at least two hours. Adjust the sweetness of the soup and
• serve immediately.
• Double-Boiled Bird’s Nest with Pigeon

Method:

• Put 2 prepared pigeons; 60g pre-cleaned Bird’s Nest; 100g pre-soaked dried longan; 100g dried arrow root (soaked overnight); 1.75L mineral water and 1/2 tsp salt into a double-boiler.
• Steam for four to six hours. Season with salt and serve immediately.

Bird’s nest soup is a spoonful of legend

Bird’s nest soup is a spoonful of legend

As I swallowed another spoonful of Bird’s Nest soup, I wondered, not for the first time, about what makes people prize one dish above all others.

How deep Bird’s Nest roots go into the collective Chinese soul.

Take this soup, for instance. Properly known as Bird’s Nest soup, it’s been a prized delicacy in China and among Chinese people for 1,200 years. The best nests were reserved as gifts for emperors and empresses, who ruled China as gods incarnate. That’s how deep Bird’s Nest roots go into the collective Chinese soul.
At some point, a cook was hungry enough to boil Bird’s Nest and have a swig. Maybe this particular brand was prized because it was devilishly hard to get. Tiny swiftlets use their sticky saliva to build nests onto seaside cliffs and cave walls, to save them from predators. That’s not enough to keep them away from the humans who consider the nest powerful medicine, and are therefore willing to pay more for the Bird’s Nest nests, pound for pound, than silver.

So there I was at a table inside Sun Restaurant Buffalo, 1989 Niagara St., feeling downright unappreciative, unworthy almost, of this spoonful of Bird’s Nest. Across the table, proprietor Kevin Lin explained he was selling Bird’s Nest soup for $40 a bowl.
That’s zero profit, he said. “I want to have it because I come from Bird’s Nest region,” Lin said. “Because it’s a good thing, so good for you, and we want to let people get good things, like us.”
I could only nod, because the most expensive ingredient sold in a Buffalo restaurant tastes like nothing. I said so to Lin, and he shook his head. I wasn’t getting the point. “You want flavor? I recommend tom yum soup. Five dollars.”
The jellylike strands had a slippery spaghetti texture, yet no discernible taste beyond sweetness from the rock sugar the meticulously cleaned nests were steamed with. It occurred to me that here was a food whose value had nothing to do with its flavors or eating qualities, and everything to with its cultural history. Or in Hollywood terms, the backstory.
While trade in edible nests has been recorded since the T’ang Dynasty (618-907 A.D.), famed 15th century Chinese admiral Zheng He is also credited with starting the Chinese belief in the medicinal powers of Bird’s Nest. As the story goes, shipwrecked sailors scavenging for food found the nests, and He told them to clean and cook them. A few days later, the sailors were full of vim and vigor, and He figured he should tell the emperor.

The nests have been credited with a long list of benefits

The rest, as they say, is legend. The fact that they were cleaned, dried strips of Bird’s Nest didn’t stop yan wo, literally “swallow’s nest,” from becoming one of the most prized tonics in traditional Chinese medicine. The nests have been credited with a long list of benefits, including ensuring strong children for pregnant women and erasing wrinkles for mature matrons, providing lifelong immunity boosts for children and enhancing sexual prowess for men.
Which is why the nests have been harvested across China, Malaysia and other coastal Asian regions as long as the Chinese have been buying them. Teams of gatherers scale bamboo ladders and dangle from ropes to get at the nests. It’s the biggest cash crop for some villages.
If they’re careful, gatherers take nests no more than twice in an egg-laying season, or the birds can’t rebuild in time. There have been documented cases of overharvesting driving off swiftlet colonies. But the hardy little bird has confounded man’s hunger for centuries, and is not listed as endangered.
Recognizing their value, Thai, Burmese and Indonesian entrepreneurs have been building condos for edible nest swiftlets, purpose-built structures as tall as apartment buildings. They’re honeycombed with alcoves where swifts can nest, lured by recorded swiftlet calls broadcast over loudspeakers.
The Lins’ story starts with Stephanie, Kevin’s wife. She’s Burmese too, but her father was ethnic Chinese, and started feeding her Bird’s Nest soup when she was 2. He could afford it, because he owned a pineapple canning factory and was rich, by Burmese standards.
The Burmese have no particular affinity for Bird’s Nest soup, Kevin Lin explained. The Burmese government controlled the nests’ collection and export, as a precious commodity. But Stephanie’s mother got the nests from a black market source, and made soup the traditional way, steaming the nests with rock sugar.
“Stephanie’s father would wake her up at 2:30 [a.m.] to drink Bird’s Nest,” Kevin Lin said. The nest’s medicinal qualities are best absorbed on an empty stomach, fans say. She got it perhaps four times a year, and believes it helps keep her healthy today. Her husband’s a believer, too. “I am a healthy man, but her family, her older sister never get sick. So I suspect Bird’s Nest.”
Despite the lack of Chinese background, Kevin knows about Bird’s Nest. At 21, before he met Stephanie, he was a Bird’s Nest smuggler, he said. He’d buy them in Burma and sell them in Thailand for twice the price, he said.
“Whole time I sell it I never eat one piece,” said Lin. “Too expensive.”
The first time he drank it was on his wedding day with Stephanie, in 1997. His mother-in-law fed it to him. Asked if its effects were felt that night, he just chuckled.
In December, Lin returned from a trip to Burma with a bag of Bird’s Nest, determined to put it on the menu.
So that’s why his menu now includes traditional Bird’s Nest, $40, steamed with rock sugar; in chicken soup with ginseng, another honored Chinese medicine, $50; and Bird’s Nest over a scoop of vanilla ice cream.
“I invent this one,” Lin said. “This is Western Bird’s Nest. Like cake.”
At home, the Lin boys are getting their dose too.
They were a little wary at first, but the rock sugar won them over, Stephanie said.
“Now every morning they want it,” she said. “Mom! Bird’s nest!”

How to choose quality Bird's Nest

How to choose quality Bird's Nest

The Bird’s Nest should appear clean, without the presence of visible hairs and particles. The method and facility in which the Bird’s Nest was cleaned is important as well.

Spotting the Real deal

In Traditional Chinese Medicine (TCM), Bird’s Nest is commonly consumed as a beauty food and has been valued for having beneficial health properties such as boosting the immune system and stimulating cell growth and tissue repair. Though many are aware of the benefits of Bird’s Nest, and how highly priced they are, most are unaware of how to choose Bird’s Nest and to differentiate quality ones from fakes.
The Bird’s Nest displayed in stores or packaging have come a long way, namely undergoing a labour intensive cleaning process. Bird’s nest which are just taken down are very dirty and smelly. Nobody will think of consuming them at all if they see the condition.

The Different Grades

The highest grade of Bird’s Nest is the purest as it is 90% edible upon harvesting and requires the least amount of processing and cleaning to have it consumption-ready. Bird’s nest of this grade have thicker strands, stronger aroma when cooked, and are often white, gold, or blood-red in colour.
Nests that are 50% and 10% edible upon harvesting fall respectively under the second and third grade – and their prices range accordingly. The nests of these grades bear a crispier consistency when cooked as the fibres are less compact.

Things to consider

Here are a few criteria to consider when choosing Bird’s Nest:
Size and volume
The most popular shapes are boat or spoon shape. If swiftlets build their nests on the corner of two walls, the shape of the nest will become triangular. This change in shape has no effect on the nutritional value. Wider and thicker Bird’s Nest cups are of high quality.
Colour and purity
White Bird’s Nest are slightly ivory in colour. Yellow Bird’s Nest are slightly 'beige’ or ‘golden’. Red (blood) Bird’s Nest are red in colour due to the red cave wall’s mineral deposition into the nest. If the Bird’s Nest is extremely white, it may have been bleached, which greatly reduces the nutrition content. Cleaned high-quality Bird’s Nest should be in natural colour, without any soil, sand and moss.
Density and volume after soaking
If threads are thinner and closer, gaps are few, and the size is large and thicker, Bird’s Nest cups will expand more after soaking. The different grades have different expansion ratios. The greater the expansion.

Here's a cheat list for you

In Summary, good Bird’s Nest should possess one or more of these following traits:
• Fine and firm texture
• Thick and big size, boat-shaped
• Slight fishy smell
• Dry to the touch (little moisture content)
• Minimal amount of feathers
• Smaller edge size

5 ways to cook Bird's Nest

5 ways to cook Bird's Nest

One of the ingredients in Bird’s Nest soup is nests that are actually made out of Bird’s Nest, which has dried and hardened.

1. Hawaiian Papaya with Bird’s Nest

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•20 grams of rock sugar.
•1 cup of water.
•1 ripe Hawaiian papaya.
•1 slice of fresh lime.
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Prepare rock sugar syrup. Put some rock sugar in a cooking pot and add 1 cup of hot water. Stir from time to time while simmering until the rock sugar melts completely. Generally, we recommend using 20 grams of rock sugar for every cup (250 ml) of water.
•Place the Bird’s Nest in the bowl, then add rock sugar syrup.
•Steam for 30 minutes, then remove the water using a strainer.
•Slice Hawaiian papaya in half.
•Add lime juice to the papaya to taste.
•Put Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of the papaya.
•Serve cold.

2. Benevolence Bird’s Nest with Braised Ham

Ingredients:
•4 grams (half a piece) of dry Benevolence Bird’s Nest.
•200ml Chinese ham stock (or chicken stock).
•3 Little bok choy.
•Salt.
•Light soy sauce.
•Cornstarch.
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Remove from water and steam for 30 minutes.
•Transfer into a soup bowl, arrange bok choy on top and pour over the stock.
•Season with some salt and light soy sauce, thicken with cornstarch mixture.
•Serve hot.

3. Bird’s Nest in Braised Chicken with Ginseng

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•Chicken breast.
•Chicken bones for soup stock.
•2 sprigs of green onion.
•2 slices of fresh ginger root.
•2-4 slices of Red Korean Ginseng.
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Place chicken bones, the breast and ginseng in 6 cups of water. Add the green onions. Bring to boil and then simmer for 45 minutes. Discard the bones and the green onion. Salt to taste.
•Add Benevolence Bird’s Nest (pre-soaked and stewed) in the bowl.
•Serve hot.

4. Bird’s Nest Egg Tart

Ingredients:
•4 grams (half a piece) of dry Benevolence Nest Bird’s Nest.
•240 grams of flour.
•1/4 tea spoon of baking powder.
•120 grams of butter.
•2-3 table spoon of cold water.
For the Filling:
•1 1/2 measuring cups of water.
•6 eggs.
•1/4 measuring cup of evaporated milk.
Seasoning:
•1/8 tsp salt.
•150g sugar.
•1/2 tsp vanilla essence (extract).
Method:
•Pre-soak and stew the dry Bird’s Nest. See instructions.
•Short crust pastry: Sift flour, salt and baking powder together. Add in butter and 2-3 tbsp cold water; rub into dough.
•Fillings: Pour water and sugar into saucepan; boil over low heat until sugar melts. Whisk eggs; pour in bowl which contains evaporated milk and vanilla essence. Slowly pour the water with sugar into whisked egg mixture; stir well and filter out residues. Let cool.
•Roll dough into thin sheet with rolling pin. Cut tart crusts out from dough with round cookie-shaped cutter; press well into tart molds. Pour some Bird’s Nest into each tart.
•Pour egg mixture in to fill around 70% to 80% of the tarts. Bake at 200 degree Celsius for 7 minutes.
•Serve.

5. Bird’s Nest with Rock Sugar

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•40 grams of rock sugar.
•2 cups of water.
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Prepare rock sugar syrup. Put some rock sugar in a cooking pot and add 2 cups of hot water. Stir from time to time while simmering until the rock sugar melts completely. Generally, we recommend using 20 grams of rock sugar for every cup (250 ml) of water.
•Place the Bird’s Nest in the bowl, then add rock sugar syrup.
•Steam for 30 minutes.
•Serve hot or cold.

Bird's Nest Soup Recipes

Bird's Nest Soup Recipes

Discover ways to cook Bird’s Nest and preserve it's nutrients to maximize absorption to body.

1. Mango Pudding with Bird's Nest

Ingredients :
•8 grams (1 piece) of dry Benevolence Bird’s Nest.
•1 mango.
•2 packs of pudding powder.
•560 ml of boiled water.
•340 ml of evaporated milk.
Method:
•Pre-soak and stew the dry Bird’s Nest. See instructions.
•Peel and core mangoes, cut into small pieces.
•Mix beaten egg and 100ml evaporated milk together. Set aside.
•Put pudding powder into bowl first and fill in boiled water. Mix it.
•Put into 240ml evaporated milk, add mango pieces.
•Stir gelatin with boiled water, and put the mixture into the pudding-water bowl. Add milk and cool-boiled water. Add (pre-soaked and stewed) Benevolence Bird’s Nest, mango pieces and mix it. Let it sit and cool. Reserve some of Benevolence Bird’s Nest (pre-soaked and stewed) for topping.
•Put the mixture into small moulds. Refrigerate until it set (3-4 hours).
•Tap the molds gently to release the pudding on to serving plates. Put the remaining Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of each pudding.
•Serve cold.

2. Almond Pudding with Bird’s Nest

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•Almond extract.
•2 packs of pudding powder.
•560 ml of boiled water.
•340 ml of evaporated milk.
•Fruit cocktail (from a can).
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Prepare rock sugar syrup. Put some rock sugar in a cooking pot and add 2 cups of hot water. Stir from time to time while simmering until the rock sugar melts completely. Generally, we recommend using 20 grams of rock sugar for every cup (250 ml) of water.
•Place the Bird’s Nest in the bowl, then add rock sugar syrup.
•Steam for 30 minutes, then remove the water using a strainer.
•Put pudding powder into bowl first and fill in boiled water. Mix it.
•Put into 240ml evaporated milk, add 2 table spoons of almond extract.
•Stir gelatin with boiled water, and put the mixture into the pudding-water bowl. Add milk and cool-boiled water. Let it sit and cool.
•Put Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of the almond pudding.
•Add fruit cocktail to the almond pudding.
•Serve cold.

3. Sugar Free Strawberry Jello with Bird’s Nest

Ingredients:
•8 grams (a piece) of dry Benevolence Nest Bird’s Nest.
•Sugar Free Jello powder.
•4 pieces of strawberries.
•4 cups of water.
Method:
•Pre-soak dry Bird’s Nest. See pre-soaking instructions.
•Drain the water using a strainer.
•Prepare rock sugar syrup. Put some rock sugar in a cooking pot and add 2 cups of hot water. Stir from time to time while simmering until the rock sugar melts completely. Generally, we recommend using 20 grams of rock sugar for every cup (250 ml) of water.
•Steam for 30 minutes, then remove the water using a strainer.
•Boil 4 cups of water. Remove from heat, then pour in the Jello powder. Stir until the powder completely dissolves.
•Put the mixture into moulds. Refrigerate until it set (3-4 hours).
•Put Benevolence Bird’s Nest (pre-soaked and stewed) with rock sugar on top of the Jello.
•Add slices strawberries.
•Serve cold.